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Spicy Slow Cooker Chicken and Quinoa
Created by: Howcan Team
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 cup uncooked quinoa, rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (4 oz) diced green chilies
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeno, seeded and diced
- 2 cups chicken broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a slow cooker, combine 1.5 lbs of boneless, skinless chicken thighs, 1 cup of rinsed quinoa, 1 can of diced tomatoes, 1 can of diced green chilies, 1 diced onion, 3 minced cloves of garlic, 1 seeded and diced jalapeno, 2 cups of chicken broth, 1 tsp of cumin, 1 tsp of chili powder, 1/2 tsp of paprika, 1/2 tsp of cayenne pepper, and salt and pepper to taste.
- Stir to combine all ingredients.
- Cover and cook on high for 3-4 hours or low for 6-8 hours, until the chicken is cooked through and the quinoa is tender.
- Once cooked, shred the chicken using two forks and mix it back into the quinoa mixture.
- Serve hot, garnished with fresh cilantro.
- Enjoy the spicy slow cooker chicken and quinoa!
The history of Slow Cooker Chicken and Quinoa with a spicy kick can be traced back to the fusion of Latin American and Southwestern cuisines. This dish combines the tender juiciness of slow-cooked chicken with the nutty flavor of quinoa, and a spicy kick that adds an extra dimension to the dish. Renowned chefs in the Southwestern United States, such as Rick Bayless and Bobby Flay, have popularized this flavorful combination in their restaurants, infusing it with their signature spicy flair. Today, the best versions of this dish can be found in Tex-Mex and Southwestern restaurants, where the balance of heat and flavor is perfected. To make this dish at home, it's crucial to use high-quality spices like cayenne, chili powder, and cumin to achieve the perfect level of spiciness.
255 min
6
350 calories
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